Kymberly's All-Natural Apple Pie

Kymberly requested this recipe, so I am dedicating it to her. Enjoy, Kymberly, and save me a piece!

For one 10-inch pie, you will need:

5 apples, more or less, depending on their size; core and slice thin but don't peel. Use good pie apples such as Gravensteins or Jonagolds.

1 tablespoon apple pie spices; choose from cinnamon, allspice, nutmeg, ginger, cardamom, or mixture of these.

2 tablespoons cold butter; chop in small pieces.

-------------

1 apple; peel, core, and chop, and steam with 1 tablespoon water until soft. Chill in the freezer until needed.

1-3/4 cup whole wheat flour. Stone-ground will give this pie a delightful nutty flavor and texture, but the crust will be somewhat crumbly. Use whole wheat pastry flour for part of the flour for a softer, less crumbly dough.

1 stick (1/2 cup) real butter, very cold; chop quickly into small pieces.

1/2 cup walnuts, pecans, or hickory nuts; chop or grind till fine.

1/2 teaspoon salt or mineral salt.

------------

First make the crust: Mix the flour(s), nuts, and salt, then blend in the butter with your fingers until it makes a uniform crumb. Add the cold cooked apple one tablespoon at a time, stirring it in lightly, until the mixture just holds together. Collect it into a ball, cut into 3 equal pieces, place two in a pie plate, and press them into the plate and over the rim. Place the remaining piece of dough in the refrigerator.

Then make the filling: Layer half the apple slices into the pie plate, sprinkle with chunks of butter, and then half the spices; add the other half the apple slices, the remaining butter, and the remaining spices. Then dribble the remaining cold cooked apple over the top.

Finally, finish the pie: Press the remaining piece of dough on a lightly buttered dinner plate, and press it so it will fit over the apples, including the rim of the pie plate, then cut 3 1-inch slits near the center. Loosen the dough from the plate, then tip it over apples. Press along the rim with a fork or with your fingers.

Place a cookie sheet on a lower rack to catch spills. Place the pie on a high rack in an oven preheated to 400 degrees. After 20 minutes, check the crust for darkening, and if necessary cover the pie lightly with foil. Continue to cook for a total of about 40 minutes. Steam should be escaping from the slits when you remove it from the oven.

Set it aside to cool completely, or serve warm. Serve with fresh cream, ice cream, or a room-temperature sharp cheddar cheese slice.

If you want the pie to be sweeter, sprinkle the crust with several tablespoons of sugar when it comes out of the oven.

Glorious Italian Harvest Soup

I found this soup online at one of my favorite sites. If you like food, you will want to subscribe to this wonderful 'kitchen', full of aromatic surprises. You can even leave your feedback - which in this setting means comments you make after you feed yourself with these delightful concoctions! To subscribe, go to http://101cookbooks.com.

This soup is from southern Italy, not a well-traveled place. It is full of harvest veggies, and flexible enough to make use of whatever you have in your local area. It is also a SHOCKING soup: it uses 2 cups of olive oil. But don't worry: first, olive oil is healthy, and second, you don't consume it all. After you're done cooking this soup, you will have plenty of flavored olive oil to use in other dishes.

Here's the link: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html. Or you can get to it from the 101cookbooks.com site.

I'm trying this tonight. I even have squash buds still in my garden. I will have to go to the store for a nice fennel root - too bad because I passed one up at the Anacortes Farmer's Market last Saturday. Oh yeah - I'll have to buy tomatoes too because all the ones in our garden are still green: tomatoes aren't designed for a maritime climate with daytime highs in the 60s!

Leave a comment here if you try it!